Rhubarb-lemonade

Ingredients for Rhubarb-lemonade

Instructions for Rhubarb-lemonade

To prepare the Rhubarb-lemonade recipe, please follow these instructions:

The sliced ​​rhubarb is boiled with water, non-oxal and citric acid under low temperature for about 10 minutes. The juice is poured and boiled. Stir the sugar under stirring and boil the juice. Foam is formed on tops, this is removed with a spoon. Turn off the heat and wait about 5-10 minutes, add the atamon and pour on the skinned, atamon-flushed bottle that closes immediately.
As long as the bottle is not opened, the juice can last for about 1 year at base temperature. Open the bottle for about 2 weeks in the refrigerator.
(Citric acid is bought cheaply in kg bags in Matas, do not be confused with 'To descale dishwashers, etc.' outside - the content is the same as 5g bags in the pickle department)